Celtic Celebration Cake

With St. Patrick's Day coming up, I decided on something to celebrate the occasion. Ireland does have a rather rich history. I came across some very interesting facts, some you may know, some you may not. The famous ship the Titanic was built in Belfast. St. Patrick, the patron saint, was actually kidnapped when he was a boy.  Also, at one time the Shamrock was considered a rebellious symbol and Queen Victoria prohibited Irish regiments from wearing them on their uniforms.

Now, back to this cake. This two layer treat does have a jigger or two of liqueur combined with chocolate. The lighter layer includes white chocolate and creme de cacao.  The other layer is a combination of Irish cream and dark chocolate. The topping and filling is a fudgey chocolate recipe I used on another cake in the past, but ganache would also do quite well.  Regarding the texture, the cake is more on the fluffy side than dense and it is moist.

The inclusion of liqueurs in the ingredients does add a more decadent and sinful twist to something we already consider delicious--chocolate.  Also, I recognize St. Patrick's day as more as an adult holiday and this is a perfect fit.

Since this is like making 2 different cakes, you will need several medium size bowls. Also, a double boiler will need to be available for melting the different chocolates contained in this recipe.

This year you can have those cocktails or beer like you did last year.  However, pulling out this cake will mark the evening a little bit tastier and memorable for St. Patrick's day 2015.

Celtic Celebration Cake
by flourtrader

Ingredients/ Cake
2 oz  white chocolate
2 oz  unsweetened dark chocolate squares (Bakers brand)
1 1/2 cups sugar
1/2 cup Irish cream and a little more for brushing on layer
1/2 cup clear (not dark) creme de cacao and a little more for brushing on layer
3 eggs
1 tsp vegetable oil
1/2 cup milk
1 tsp of vanilla extract
1/2 cup butter (softened)
2 cups cake flour
2 tsp baking powder
1/2 tsp salt

Ingredients/topping
(adapted from Southern Living)
3 cups semi sweet chocolate chips
2 tsp vanilla extract
1lb of butter

Preheat the oven to 350 degrees.  Prepare 2 nine inch cake pans by greasing the interior and then lining with parchment paper.  Then grease the surface of the parchment paper.  Lastly, dust the interior with flour and tap out excess.

Take out 2 medium size bowls. In one bowl, sift together 1 cup of flour, 1 tsp baking powder and 1/4 tsp of salt. Repeat this process to fill the second bowl and set both aside.

Using a stand mixer, cream together the butter, sugar and vegetable oil by running the mixer on medium speed for about 2 minutes.  Be sure to stop a few times and scrape down the sides of the bowl.  Beat in one egg for about 30 seconds.  Repeat the process using one egg at a time. Measure out the batter and divide equally into 2 different bowls.  Place one bowl of batter in the fridge.

Set up a double boiler and melt 2 oz of white chocolate. Add the 2 oz of melted chocolate to the bowl of batter and 1/2 tsp of vanilla.  Stir until all is evenly distributed.  Then add one bowl of the sifted dry ingredients and creme de cacao.  Mix the batter until smooth and blend in 1/4 cup of milk.

Pour batter in one of the prepared cake pans and place in oven.  Bake until tester indicates done, which should be about 22-27 minutes. After 15 minutes of baking, remove bowl of batter from fridge and set aside. Once the cake is done, take out of oven and place on rack. Let cool in pan until sides of cake separate from edge of pan.  That should be about 10-15 minutes of cooling time. Then invert onto rack and remove parchment.  While still warm, brush creme de cacao onto the layer. The quantity is your preference.

For the other layer, set up your double boiler and follow the instructions in the above two paragraphs. This time you will be using the dark, unsweetened chocolate and Irish cream.

The instructions for the topping can be found in paragraph 7 and 8 in this link: Double Nut-drenched Chocolate Cake.  The only change is that the nuts were eliminated for this cake recipe.  Frost cake layers once the have completely cooled.

Tips and notes:
1. The word "dark" in the ingredient list for the chocolate was just to note the difference between white and regular chocolate.  While there is dark and bittersweet types of Bakers brand of chocolate, the unsweetened does not come in different degrees of chocolate.  This recipe uses the original, unsweetened type.

2. This recipe can also be baked as a marble cake by swirling the batters together in a 9x13 pan.

3. Feel free to experiment with the recipe. For instance, a 2 layer cream de cacao cake with a raspberry filling and white chocolate ganache coating is another way to go.  Since white chocolate is so sweet, just cut back 1/2 cup of sugar in your cake ingredients.

4. If using the fudge topping, I emphasize again (stated in the original link) that it sets up quickly.  You definitely do not want to tear your lovely cake with frosting that is too thick.
                         **LAST YEAR: Irish Cream Cookies**

Double Chocolate Angel Food Cake

We all have had the basic Angel Food Cake.  An airy, vanilla slice does seem to call out for a little more flavor.  It is usually paired up with fruits during the summer, but you rarely see it served alone.

However, most people seemed to have overlooked the fact that the cake does not have to be restricted to vanilla.  I have found recipes for angel food cakes that range from citrus, lavender rose, mocha and, of course this one, double chocolate.

When I made this, the picture I had in mind of the interior was spot on.  The light milk chocolate color with patches of dark chocolate.  With the extra chocolate flavor, a slice is enjoyable all by itself.  However, no harm done if you want to dress it up by serving with chocolate syrup, whipped cream or fruit!

This cake would be a great item to present at your next cookout or picnic.

Double Chocolate Angel Food Cake
adapted from Cakes 1000 Classic Recipes from Around the World

Ingredients
1/4 cup chocolate syrup ( in squeeze bottle)
1 tsp vanilla extract
12 egg whites
1/4 cup natural unsweetened cocoa powder
1 cup sugar
1 tsp cream of tartar
1/4 tsp salt
3/4 cup cake flour

Pull out a 10 inch tube cake pan.  The cake pan is to be used as is, no greasing or flouring the interior.  Preheat the oven to 325 degrees.

Bring the egg whites to room temperature in the bowl of a stand mixer.  Sift the cream of tartar and salt into the egg whites.  Beat until frothy on medium speed.  Move the speed up to high, and add 1/2 cup of sugar in a steady stream while the mixer is running.  Then pour in the vanilla extract.  Beat at high until stiff peak stage.  Set aside.

Sift together cocoa powder with the cake flour into a small bowl.  Then stir in the sugar.  Using a spatula, fold the sifted ingredients into the egg white batter in 1/3 increments.

Once dry ingredients are folded in, spread 1/3 of the batter into the bottom of cake pan.  Drizzle 2 tbs of chocolate syrup on top and use a knife to swirl into the batter.  Repeat process again.  Spoon out last layer of batter on top and smooth surface.

Bake for 40-60 minutes or until top springs back when lightly touched.  My cake took about 45 minutes.  Remove cake from oven and invert, balancing the center core of the pan over a small bowl or mold.  It should be high enough so air can get to the inside of the pan.  After cooling for 1 1/2 hours, take a knife and run between pan and cake on all areas; ie sides, bottom and center.  Invert onto cake plate and invert again.  Slice and serve.

Tips and Notes:

1. Be careful swirling on your first layer, so that the chocolate syrup does not get to the bottom of the pan.   Also, avoid edges of pan when swirling and drizzling.
                                **Last Year:Graham Cracker Madelines**


 

Tunnel of Fudge Bundt Cake

I have always had a thing for bundt cakes, especially the ones with another flavor wrapped inside.  I can remember the chocolate bundt cake with coconut running through the center.  However, out of all the flavors the tunnel of fudge is my favorite.  It is a great one to go to if you are really looking for a chocolate fix.

This one is different from the traditional since it has nuts.  Also, I could not resist using the dutch cocoa brand Cacao Barry.  I have read a lot about it and like it much more than the typical grocery store brands.  It has an dark amber color and is richer in flavor than other brands I have tried.

Tunnel of Fudge Bundt Cake
adapted from Serious Eats

Ingredients
5 eggs, room temp
1/4 teaspoon vanilla extract
1/2 cup boiling water
1 1/4 cup or 2 1/2 sticks of butter, softened
3/4 cup light brown sugar
1 cup granulated sugar
1 tsp salt
2 cups flour
2 cups powdered sugar
3/4 cup cocoa powder, dutch processed
2 oz or 1/4 cup chopped bittersweet chocolate or chocolate chips
2 cups finely chopped pecans or walnuts

Preheat the oven to 350 degrees. Melt 1 tbs of butter and brush the interior of a 12 cup bundt pan, making sure are areas are covered.  Then dust with 1 tbs cocoa powder.  

Sift flour, cocoa and salt into a medium size bowl.  Whisk in powdered sugar and nuts. Set bowl aside.  Place chopped chocolate in a bowl and pour boiling water over it.  Let sit for 2 minutes and then stir until all chocolate is melted and consistency is smooth.

Then fill the bowl of a stand mixer with the butter, vanilla extract, light brown sugar and granulated sugar.  Cream together until light and fluffy.  Add each egg, one at a time, and beat for 30 seconds. Pour in the melted chocolate mix and blend until no dark streaks remain.

Remove bowl from stand mixer and fold in the dry cocoa/flour mixture.  Once all the dry ingredients are incorporated into the batter, fill the prepared bundt pan with the batter.  Smooth the top and place in oven to bake.

Cake is done when top springs back lightly when touched and cake starts pulling away from the sides of the pan.  This should take about 45 minutes.  Once finished baking, place on rack to cool for 20 minutes.  Once the 20 minutes has expired, invert the cake onto cooling rack.

Cake will take about 2 hours to completely cool.
                            **LAST YEAR: Lower East Side Nut Cake**
 

Chocolate Tres Leche Cake

Well the holiday is here.  It seems as if everyone has their "specialty" when it comes to food for the holiday table.  However, when it comes to bloggers, we always like to dazzle guests with something new.  However, I was advised that someone else was in charge of the baked goods this year and there would only be one dessert.

This did not bother me because of my co-workers.  Such as the guy that apologized for having to eat all the time at his desk, but as skinny as a rail. Others eat what they want and put on the tennis shoes shortly thereafter for a workout.  Then their are the bland eaters, who have ramen noodles every day for lunch.  All of them are always ready with a fork when it comes to dessert.

This recipe is a spin on the traditional tres leche cake.  I have never had the original, but when I came upon a chocolate version, it gave me the right incentive to try a tres leche cake.   Like most tres leches cakes this one was oozing with flavor.  The blend of chocolate, rum and dairy soaked into this chocolate sponge type cake made this cake a memorable one.  Also, the light whipped cream frosting was the perfect topper.

Chocolate Tres Leche Cake
adapted from chow.com website

Ingredients/Cake
8 egg whites
5 egg yolks
1/2 cup vegetable oil
3/4 cup water
1 tsp vanilla extract
butter for greasing pans
1 1/4 cup granulated sugar
2 tsp instant coffee crystals
1/2 tsp baking soda
2 tsp baking powder
3/4 tsp cream of tartar
1/2 tsp plus 1 pinch salt
1 3/4 cup cake flour and some for dusting pans
1/2 cup unsweetened dutch process cocoa

Ingredients/Tres Leche
1-12 oz can evaporated milk
1-14 oz can sweetened condensed milk
1 cup half and half
1/2 cup dark rum
4 oz semi-sweet chocolate chopped
pinch of salt

Ingredients/ Topping
3 cups heavy cold cream
1 tsp vanilla extract
1/2 cup powdered sugar
1-two to four oz chocolate bar for garnish with curls or grated on top

To make the cake, prepare 2- 9 inch cake pans by buttering the interior.  Then line the bottom of each with parchment paper and butter the face up side.  Then dust the interior with flour and empty out excess.  Preheat the oven to 325 degrees.

Fill a small heatproof bowl with the cocoa.  Then put the water in a microwave bowl, or a saucepan bring to a boil.  Remove and stir in coffee crystals until dissolved.  Pour into the bowl of cocoa and whisk until there are no lumps.  Let mixture cool 15-20 minutes.

In one bowl, sift together flour, salt, baking soda and baking powder.  Then stir in only 1/2 cup and 2 tbs of the sugar.  In the next bowl (which should be large) whisk together the egg yolks, vanilla extract and the oil. Pour the cooled cocoa mixture into the eggs and whisk, until evenly blended.  Then pour this batter into the sifted, dry ingredients and mix thoroughly.  Set aside.

For the egg white mixture, fill the bowl of a stand mixer with the egg whites, cream of tartar and pinch of salt.  Beat at medium high speed for 2 minutes.   Add the remaining sugar (1/2 cup and 2 tbs) slowly into the egg whites as you continue to beat.  This should take about a minute to blend and then continue to whip for an additional two minutes until the mixture has stiff, glossy peaks.

Fold 1/3 of the egg whites into the chocolate batter, being careful with the blending so as to retain the consistency of the whites.  Once no white streaks remain, add the rest in two increments, following the same process for each addition.  Pour an equal amount of batter into each pan.

Place pans in oven side by side.  Bake for 40-45 minutes and rotate at the halfway mark.  Cakes are done when tester comes out clean.  Cakes should cool in pans on racks for 10 minutes.  Invert and peel off parchment paper and let cool completely.  Then invert again.  Using a serrated edge knife, cut a thin layer off the top of each cake.  This exposes the sponge for the soak and also gives you an opportunity to even out the layers.

Wash and dry the cake pans and place each cooled layer back into a clean cake pan.

Then prepare the soak.  Fill a heat proof bowl with the chocolate.  Then bring the half and half to a boil, either in a saucepan or in the microwave.  Remove from heat and pour over the chocolate and let sit for 1 minute and then whisk to make sure it is blended and all chocolate is melted.  Stir in the rum, evaporated milk, condensed milk and salt.

Using one third of the soak, divide evenly and pour onto each cake.  Let sit for 1/2 hour.  Continue with the process until all soak has been poured on the cakes and 30 minutes has passed between each session.  Cover and refrigerate for 4 hours or freeze for 1 1/2 hour.   After the chilling time, invert each onto a plate over the sink.  There still may be some of the soak mixture that drips off and was not absorbed.

For the filling/topping, beat the whipped cream on medium high for about 2 minutes.  Add the powdered sugar and vanilla and beat until soft peaks form.  Put one layer of the cake onto a cake plate.  Top with 1/3 of the whipped cream.  Then divide the remaining whipped cream in half.  Place the other cake layer on top of the cream topped layer.  Then smooth one portion of the whipped cream over the top and the rest on the sides.  Refrigerate at least 20 minutes for whipped cream to set.  Then garnish the top with grated or curled chocolate prior to serving.

Notes and tips:
1. The longer the soak the stronger the rum, so use the chilling time as a guideline indicating the minimum amount of time required.
2. if you have issues releasing the cake from the pans after the soak & chill time, take a sponge that is rinsed with hot water and squeezed out and wipe over the bottom of the pans.  This make take 2-4 passes but it does help with the release.
3. I used whipped cream stabilizer and followed directions on the label to figure out the amount to
add to the topping.
4. I always measure batter before filling pans for more even layers.  The split batter worked out to
about 3 2/3 cup for each pan.
                         **LAST YEAR: Chocolate Banana Slices***